Why It's Confusing
Miso paste is made from fermented soybeans, salt, and koji [[2]](#source-2). All plant-based.
The problem is miso soup. Traditional Japanese miso soup uses dashi as its base stock. Dashi is made from katsuobushi, dried, smoked bonito (tuna) flakes, or from dried anchovies. This stock is not vegan [[1]](#source-1).
The miso paste in the soup is vegan. The broth it is dissolved into is not.
Some restaurants use kombu dashi, which is made from kelp and is vegan. Most do not. There is no visual difference between the two.
Where It Commonly Appears
- Miso soup served as a side dish in Japanese restaurants
- Ramen broth (miso ramen)
- Hot pot dipping sauces
- Glazes on grilled vegetables or tofu
- Salad dressings at Japanese restaurants
What To Watch For
- Miso soup served alongside sushi or set meals
- Any restaurant soup described as miso-based
- Ramen labeled "miso" (the broth base determines whether it is vegan)
- Miso glaze dishes, the glaze itself is vegan, but ask about the base stock
Vegan Alternatives
- Miso soup made with kombu dashi (ask the kitchen to confirm)
- Miso soup made with shiitake mushroom dashi
- Packaged miso soup labeled vegan (kombu-based), such as Clearspring's organic instant miso soup range [[3]](#source-3)
- Miso paste used in dressings or marinades at home, always vegan
Sources
1. The Vegan Society, Definition of veganism. https://www.vegansociety.com/go-vegan/definition-veganism 2. Hikari Miso, About Miso (ingredients and production). https://www.hikarimiso.com/knowledge/aboutmiso/ 3. Clearspring, Organic Instant Miso Soup product page. https://www.clearspring.co.uk/collections/instant-miso-soup